Aromatic Plum Nectar

Ingredients

• 1 kg whole plums (From 1 kg, approximately 800–900 g remain after removing the pits and cutting the plums in half.)
• 2 L water (Ensures a fluid consistency suitable for drinking.)
• 6 linguri sugar
• 1 vanilla flavoring (1 Dr. Oetker vial.)

Steps

1. 1

   Wash the plums, cut them in half, and remove the pits until you have the desired amount of flesh, approximately 800–900 g.

2. 2

   Bring the 2 L of water to a boil in a large pot, together with the 6 tbsp of sugar and the vial of vanilla flavoring.

3. 3

   When the syrup begins to boil, add the plum halves. Reduce the heat and let everything simmer for 15 minutes, until the plums are very soft.

4. 4

   Turn off the heat and let the mixture cool until lukewarm, so you can use the blender safely.

5. 5

   Remove the cooked plums from the pot with a slotted spoon and place them in the blender jar. Add only a little syrup, approximately 1–2 ladlefuls, just enough to help the blades blend everything smoothly.

6. 6

   Blend for 30–45 seconds, until you obtain a completely smooth and creamy purée, without large pieces of skin.

7. 7

   Pour the smooth purée back into the pot, over the remaining syrup, and mix well to combine.

8. 8

   Return the pot to the heat and bring the nectar to a brief boil for another 2–3 minutes. This step homogenizes the texture and ensures ideal sanitation for longer storage.

9. 9

   Let the nectar cool completely and serve chilled, straight from the refrigerator.

Notes

Store the nectar in clean bottles or covered carafes in the refrigerator for 4–5 days. For winter storage, immediately after step 8, pour the boiling nectar into sterilized bottles, screw the lids on tightly, and let the bottles cool slowly under a thick blanket until the next day.

Nutrition per serving

• drink
• dairy-free
• vegetarian
• fruit nectar
• plums
• boiled
• blender
• for winter